Synopses & Reviews
The Updated and Expanded Edition of Garden Way Publishing's Classic Guide
Discover the fast, easy way to save and preserve fresh and healthy fruits, vegetables, and herbs with this indispensable guide. The Busy Person's Guide to Preserving Food is packed with time-saving tips and advice for freezing, canning, cold storage, and drying. Here is the most up-to-date information on preserving food in the shortest amount of time right at your fingertips.
The Busy Person's Guide to Preserving Food includes:
* Step-by-step instructions and how-to illustrations for preserving today's most popular fruits and vegetables quickly and easily
* Quick tips and shortcuts for saving time while canning
* Instructions for alternative preserving methods including freezer bags, easy-to-make ice packs, and root cellaring
* Practical charts for determining yield and blanching time
* A review of equipment and appliances essential to fast home preservation
* Recipes for harvest dinners, salsas, herbal vinegars, pestos, jellies, and teas
Plus, you get simple explanations and solutions for the most common "what-went-wrong" questions. A must-have guide for today's busy cook and gardener.
This updated and expanded edition of a classic guide explains the fastest and easiest ways to stockpile and preserve the season's best fruits, vegetables, and herbs for later use.
Includes bibliographical references (p. 201) and index.
About the Author
The author of several cooking and gardening books, Janet Chadwick has been growing and preserving food for years. Chadwick says, "There is no way you can 'buy' the feeling of pride you have when you show off the full freezer; the rows of canned vegetables, fruits, pickles, jams, jellies; or the root cellar shelves filled to the ceiling!" She is the author of Storey's The Busy Person's Guide to Preserving Food. Janet lives in Hinesburg, Vermont, where she has been growing and preserving food for years.
Table of Contents
The Busy Person's Dilemma
1 Taking the Mystery Out of Equipment
2 Tips, Hints, and Other Shortcuts
3 The Basic Techniques of Root Cellaring, Freezing, Drying, and Canning
4 Preserving Each Vegetable
5 Preserving Each Fruit
6 Preserving Herbs
7 Pickles, Relishes, Sauerkraut, and Sauces
8 Jams, Jellies, Preserves, and Marmalades
9 What Wen t Wrong?
(And Other Commonly Asked Questions)
10 Quick Harvest Meals
Appendix / Handy Reference Charts
Mail-Order Sources of Preserving Equipment and Suppplies